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The Healthy Family Meals Newsletter, Issue #108 A Pharmacy Just for Kids!
October 23, 2008

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Kindy's Musings....

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...about the food industry we shop in as parents and educators...and family nutrition and health issues today.

Consumer Labs reported in their recent newsletter about a pharmacy just for kids just opened in New York. What's next!!??

Kids’ healthcare needs are different from those of adults. That’s a no-brainer. So the question isn’t why open a pharmacy/drugstore just for kids, it’s why it took so long for someone to do it.

The store, which (according to its owner) is the only one of its kind in the U.S., is called KidsRx, and it’s located in New York’s Greenwich Village. KidsRx is a real community pharmacy that places special emphasis on personal service and customized prescription formulations. (Does your child like his medicine in kiwi-watermelon or bubble gum flavor? Would your kid like his cough syrup as a lollipop?) They’ll even re-create hard-to-find or discontinued products when asked.

In addition to the pharmacy, KidsRx carries a range of unusual and/or cutting-edge products, from the sweet (Lil' Critters Calcium Taffy Soft Chews) to the new-agey (California Baby Massage Oil in varieties like ‘Overtired & Cranky’). They’re also a great place to pick up the latest natural and organic products for kids. On our last visit, we were impressed with the brand new Green-to-Grow line of baby bottles, made of PES plastic that’s free of phthalates and bisphenol A (a suspected hormone-disrupting chemical used in polycarbonate plastic). New brands and products are being added all the time.

KidsRx tries to create a fun and welcoming atmosphere for both kids and parents. For the little ones, there’s a fun waiting area, with play tables and an overhead train. For parents, fun and welcoming means accepting all insurance plans and offering free home deliveries.

Plans are in the works for a second location in Brooklyn, and we wouldn’t be surprised if soon you see branches, or similarly-themed stores, coast to coast.

Read the latest food trends and happenings with the links below:





Sorrel Soup


Sorrel can be recognized by their pale green, sword shaped leaves and sharp, lemony flavor from the oxalic acid found in the leaves. Sorrel can be used to spice up salads, to wrap around fish, or in soups and butter sauces as the French do. Sorrel is paired well with potatoes and caramelized onions. This recipe is from Chez Panisse Vegetables.

1 medium boiling potato

1 cup chicken stock

1 medium yellow onion

1 large bunch sorrel

1 small carrot

¼ cup cream or half and half Parsley

4 tablespoons unsalted butter

1 sprig thyme

Optional: 2 ounces smoked bacon

Salt and pepper

2 1/3 cups water


Peel and dice the potato, onion, and carrot. Melt the butter in a 3 or 4-quart saucepan and add the diced vegetables and the thyme.

Pour in 1/3-cup water, cover, and stew gently for about 15 minutes with the lid ajar. Season with salt and pepper, add 2 more cups water and the chicken stock, bring to a simmer, and stew another 15 minutes with the lid ajar, until the potato is soft and easily mashed with a spoon.

Meanwhile, wash and stem the sorrel, and chop the leaves into a rough chiffonade. When the vegetables are done, add the sorrel, and return the soup to a simmer. Turn off the heat, cover, and let stand for 5 minutes.

Puree the soup in a blender and pass through a medium – mesh sieve into a stainless steel bowl. Stir in the cream; taste and adjust the seasoning; let the soup cool to room temperature.

Chop enough parsley fine to make about 1 tablespoon. If you chose to garnish the soup with bacon, fry it now, chop it fine, rind removed, and then pound it to paste in a mortar. Mix it together with the chopped parsley. Warm the soup without boiling, pour into a warm tureen, and stir in the bacon and parsley paste, or garnish with chopped parsley alone.


What will your family do for healthier MEALTIMES?

Celebrating Healthy Families 2008

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Thanks for reading and have a great week!

Kindy --Your Family Dietitian

Copyright (c) 2008,

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